Southern Pecan Caramel Cake – A Sweet Slice of Southern Comfort

There’s something magical about a Southern Pecan Caramel Cake — that perfect harmony of nutty pecans, golden caramel, and a moist buttery crumb that melts in your mouth. If you’ve ever been to a Sunday supper or a family reunion in the South, you’ve probably seen this glorious cake proudly displayed in the center of the dessert table, shining with its caramel glaze.

Before we dive in, thank you for being here, friend! I’m so thrilled to share one of my most cherished Southern dessert recipes with you today. And if you love this recipe, don’t forget to subscribe to my newsletter for weekly kitchen inspiration straight to your inbox!

Overview of Recipe Content

This Southern Pecan Caramel Cake is pure comfort wrapped in layers of buttery sponge, toasted pecans, and luscious caramel frosting. It’s the kind of dessert that brings people together — whether it’s for Thanksgiving, Christmas, or just because your heart says “bake something sweet today.”

Why You’ll Love It

• Classic Southern flavor with a rich, nutty depth.
• Moist and tender crumb.
• A showstopper for any celebration.
• The caramel frosting is buttery, creamy, and just the right amount of sweet.

What It Tastes Like

Imagine a golden brown cake layered with toasted pecans and blanketed in creamy, homemade caramel frosting. Each bite is rich and buttery with that signature crunch from the nuts.

Health/Nutritional Benefits

While this cake is an indulgence, pecans are packed with healthy fats, antioxidants, and a good dose of fiber. So hey — a little balance never hurts!

Ingredients

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For the Cake:

• 2 ½ cups all-purpose flour
• 1 cup chopped toasted pecans
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup buttermilk
• 2 teaspoons vanilla extract

For the Caramel Frosting:

• 1 cup unsalted butter
• 2 cups light brown sugar, packed
• ¾ cup heavy cream
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract

For Topping:

• ½ cup chopped toasted pecans
• Drizzle of warm caramel sauce (optional)

Tools You’ll Need

• Two 9-inch round cake pans
• Electric mixer
• Mixing bowls
• Saucepan
• Whisk and spatula

Suggested Substitutions

• Buttermilk substitute: Mix 1 cup milk + 1 tablespoon lemon juice.
• Nuts: Swap pecans for walnuts or hazelnuts.
• Gluten-free: Use a 1:1 gluten-free flour blend.

How to Make Southern Pecan Caramel Cake

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1. Preheat and Prep
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Toast the Pecans
   Spread pecans on a baking sheet and toast for 6–8 minutes. Let them cool, then chop coarsely.
3. Mix the Dry Ingredients
   In a bowl, whisk together flour, baking powder, baking soda, and salt.
4. Cream the Butter and Sugar
   In another large bowl, beat butter and sugar until light and fluffy — about 3–4 minutes.
5. Add the Eggs and Vanilla
   Beat in eggs, one at a time, then add vanilla extract.
6. Combine Wet and Dry
   Add dry ingredients alternately with buttermilk, mixing just until combined. Fold in toasted pecans.
7. Bake
   Divide batter evenly between pans and bake for 25–30 minutes. A toothpick should come out clean.
8. Make the Caramel Frosting
   In a saucepan, melt butter and brown sugar over medium heat. Stir until smooth. Add heavy cream and bring to a gentle boil. Remove from heat and whisk in powdered sugar and vanilla.
9. Frost the Cake
   Cool the cakes completely. Spread frosting between layers and over the top and sides.
10. Add the Toppings
    Sprinkle chopped pecans on top and drizzle with caramel sauce.

What to Serve with Southern Pecan Caramel Cake

Pair this dreamy cake with:

• Iced coffee or sweet tea for a true Southern touch.
• A scoop of vanilla ice cream for extra decadence.
• Try serving it after my Southern Fried Chicken or Sweet Corn Casserole.

Tips for Making It Perfect

• Always toast your pecans — it brings out their rich, buttery flavor.
• Don’t overmix the batter or the cake can turn dense.
• Let the frosting cool slightly before spreading to prevent sliding.
• Chill the cake for 15 minutes before slicing for neater cuts.

Storage Instructions

• Room temperature: Up to 2 days in an airtight container.
• Refrigerate: Keeps up to 5 days. Bring to room temp before serving.
• Freeze: Wrap slices individually and freeze up to 3 months.

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General Information

This recipe is rooted in the Southern tradition of using pecans and caramel as symbols of hospitality and warmth. My grandmother made it every Thanksgiving — and every year, it was the first dessert gone!

Frequently Asked Questions

Can I use store-bought caramel?
Yes! But homemade caramel gives that authentic buttery flavor.

Can I make the cake a day ahead?
Absolutely. In fact, it tastes even better the next day.

Can I make this as a sheet cake?
Yes, just use a 9×13 pan and adjust baking time to 35–40 minutes.

Conclusion

This Southern Pecan Caramel Cake is more than dessert — it’s a memory in every bite. Whether you’re baking for a holiday or simply to treat yourself, this cake delivers sweetness, nostalgia, and pure joy.

Try my other Southern favorites:

• Old-Fashioned Banana Pudding
• Brown Sugar Pound Cake

Interactive Elements

If you make this recipe, please leave a ⭐⭐⭐⭐⭐ review below and share your photos on Pinterest!
👉 https://www.pinterest.com/poulefrecipe/

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Nutritional Information

Nutrient	Amount per Serving
Calories	540
Fat	28g
Saturated Fat	12g
Carbohydrates	68g
Sugar	50g
Protein	6g
Fiber	2g
Sodium	210mg

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